Halibut Soup Recipe
Halibut is a good fish to try if you find salmon too “fishy”. It contains omega-3 fatty acids and holds together well when cooked making it a favorite with seafood chefs. Give this halibut soup recipe a try as the weather turns colder! Makes 4 servings.
Halibut Soup Ingredients
- 1 tablespoon olive oil
- 2 leeks (white and light green parts), chopped
- 2 cloves garlic, minced
- 1 small fennel bulb, sliced
- ⅓ cup dry sherry
- 1 28-ounce can diced tomatoes
- ¼ teaspoon crushed red pepper
- ½ teaspoon salt
- 1 pound halibut fillet or other firms white fish, cut into 2-inch pieces
- ½ cup fresh flat-leaf parsley, chopped
- Heat the oil in a large pot.
- Add the leeks, garlic, and fennel and cook until just softened about 4 minutes.
- Add the sherry, tomatoes and their juice, red pepper, and salt, and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add the fish and simmer until the fish is cooked for about 5 minutes.
- Stir in the parsley. Eat up!
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